Bird's Milk

Baking and Desserts | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Bird's Milk

Ingredients

Butter - 8.8 oz
Sugar - 11.3 oz
Chicken Egg - 3 pieces
Wheat Flour - 7.1 oz
Water - 7 fl oz
Condensed Milk - 3.5 oz
Agar-Agar - 0.2 oz
Chocolate - 3.5 oz
Cream - 3 fl oz
Egg white - 3.2 oz
Vanilla Pod - 1 piece
Lemon - ½ pieces

Step by Step guide

Step 1

Soak the agar-agar in a small amount of cold water for a couple of hours.

Step 2

For the cake base, beat 100 g of warm butter and 100 g of sugar well, then gradually add the eggs one at a time, followed by the flour at the end. Spread the batter in a thin layer on a baking tray lined with parchment paper or a silicone mat. It's best to outline the shape of the cake — rectangular or round — on the paper with a pencil in advance, and then pour the batter within those boundaries. Bake for 10 minutes at 392°F.

Step 3

For the soufflé, whip 150 g of warm butter and sweetened condensed milk, adding the seeds from a vanilla pod.

Step 4

Prepare the agar-agar syrup: add 220 g of sugar to water, bring to a boil, then pour in the water with agar-agar, bring it back to a boil while stirring, and continue boiling for a couple more minutes — the syrup temperature needs to reach 110 degrees.

Step 5

In a separate mixer, beat the egg whites and gradually pour in the hot agar-agar syrup in a thin stream. Then, also in a thin stream, add the lemon juice squeezed from half a lemon. Whip the egg whites until fluffy, then gradually incorporate the mixture of butter and sweetened condensed milk, mixing until a smooth consistency is achieved.

Step 6

To make the glaze, bring heavy cream to a boil, pour it over dark chocolate, and stir until the glaze is dark and smooth.

Step 7

Place the cake layer in a cake pan, spread the soufflé on top, then drizzle with glaze. Refrigerate the cake for three to four hours to allow the soufflé to set.